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Dining Room Organization.
Quality Service Standards.
Service Staff Behavior and Appearance Standards.
Beverage Service Standards.
Responsible Beverage Service.
Dining Room Operation.
Merchandising and Sales Promotion.
Meeting the Public.
The Basics of Supervision.
Motivation and Job Performance.
The Employee Handbook.
Supervising a Unionized Staff.
Controlling Dining Room Labor Cost.
Cashiering and Revenue Control.
Bibliography and Training Materials.